In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.